Name: Vegan Spanakopita Puff Pastry Pita
Ingredients: 1 package puff pastry; 1 (8 oz) block vegan feta (we love Violife); 24 oz fresh spinach; 1 bunch scallions, chopped; 1 bunch fresh flat-leaf parsley, chopped; 1 bunch fresh dill, chopped; 1 tbsp Fancy Peasant Mountain Oregano Salts; Fancy Peasant Liquid Gold (Greek EVOO), to cover the bottom of your pan and brush between layers

Vegan Spanakopita Puff Pastry Pita

Chef Priyanka is an absolute vegetarian queen — here we reimagined the classic Greek Spanakopita, completely eggless, dairy-free, and dripping in Fancy Peasant Liquid Gold.

Ingredients:

1 package puff pastry
1 (8 oz) block vegan feta (we love Violife)
24 oz fresh spinach
1 bunch scallions, chopped
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh dill, chopped
1 tbsp Fancy Peasant Mountain Oregano Salts
Fancy Peasant Liquid Gold (Greek EVOO), to cover the bottom of your pan and brush between layers

What you'll need

1L Everything Olive Oil $52

Greek Mountain Oregano Salt $18

Method:

Preheat oven to 400°F.
In a skillet, heat a generous drizzle of Liquid Gold. Sauté the scallions and spinach until wilted, then drain off any excess liquid.
In a large bowl, combine the cooked spinach mixture with crumbled vegan feta, parsley, dill, and Mountain Oregano Salts. Mix until evenly combined.
Coat the bottom of your baking dish with Liquid Gold.
Lay down half the puff pastry sheets, brushing each layer lightly with olive oil.
Spread the spinach mixture evenly over the pastry base.
Top with the remaining pastry sheets, again brushing each with olive oil.
Bake for 20–30 minutes, until golden brown and crisp on top.
Let rest a few minutes before slicing and serving.